Milk jam without added sugar

ABSTRACT

This invention provides a novel dietetic milk jam with absolutely no sucrose which has the same organoleptic properties as traditional milk jam, and a process for the preparation thereof.

FIELD OF THE INVENTION

[0001] This invention refers to a dietetic milk jam and a process for its preparation.

BACKGROUND OF THE INVENTION

[0002] The main ingredients of traditional milk jam are simple sugars, namely, in a decreasing order, sucrose, glucose, fructose, etc. Dietetic milk jams or similar products designed for specific diet requirements, are usually obtained by trying to reduce the sugar content of the product. The novelty of this invention lies precisely in the total elimination of sucrose, glucose and fructose.

DESCRIPTION OF THE INVENTION

[0003] The product in question, a milk jam with no added sugar or with no sugar has the same properties of the traditional product and is obtained through a genuine process, i.e. from liquid milk, powder milk or pre-condensed milk. In addition, this novel product contains no food additives, such as flavoring agents, in spite of which it tastes the same as traditional milk jam. Milk jam owes its flavor and color to a series of reactions involving carbohydrates and milk proteins such as the Maillard reaction.

[0004] To eliminate simple sugars from basic formulations, the following product composition is proposed: Lactoproteins (MG 1.5%) in the range of 5% to 9% Polydextrose: in the range of 17% to 33% Lactitol: in the range of 9% to 17% Maltodextrine: in the range of 5.5% to 10.5% Sorbitol: in the range of 5.5% to 10.5% Minerals: in the range of 1.4% to 2.6% Grease: in the range of 2.5% to 4.5% Sucrose: 0% Fructose: 0% Carragenate: 0.1% Sodium bicarbonate: in the range of 0.7% to 1.3% Sodium citrate: 0.2% Potasium sorbate: 0.2% Water csp: 100 Acesulfame K: 0.1-0.5% Glyceryl monostearate: 0.02-0.03%

[0005] The manufacturing process differs from the traditional process and comprises the steps of:

[0006] Hydrolizing the initial milk (20-40% hydrolisis with lactase).

[0007] Heating the milk with sodium bicarbonate as an acidity regulator and monostearate as an antifoam agent.

[0008] Adding lactitol.

[0009] Dissolving polydextrose in hot water in a separate container and regulating the pH with sodium bicarbonate until pH=6.4 (Critical point of the process)

[0010] Adding sorbitol and maltodextrine.

[0011] Adding polydextrose, dissolved approximately 0.5-1 hour before the crudling.

[0012] Addition of carragenine.

[0013] Curdling of the jam at 68-74° Brix. 

1. A dietetic milk jam with absolutely no sucrose content, containing the following components: Lactoproteins (MG 1.5%): in the range of 5% to 9% Polydextrose: in the range of 17% to 33% Lactitol: in the range of 9% to 17% Maltodextrine: in the range of 5.5% to 10.5% Sorbitol: in the range of 5.5% to 10.5% Minerals: in the range of 1.4% to 2.6% Grease: in the range of 2.5% to 4.5% Sucrose: 0% Fructose: 0% Carragenate: 0.1% Sodium bicarbonate: in the range of 0.7% to 1.3% Sodium citrate: 0.2% Potasium sorbate: 0.2% Water csp: 100 Acesulfame K: 0.1-0.5% Glyceryl monostearate: 0.02-0.03%


2. A process for preparing milk jam according to claim 1, comprising the steps of a. Hydrolizing the initial milk (20-40% hydrolisis with lactase). b. Heating the milk with sodium bicarbonate as an acidity regulator and monostearate as antifoam agent. c. Adding lactitol. d. Dissolving polydextrose in hot water in a separate container and regulating the pH with sodium bicarbonate until pH=6.4 (Critical point of the process). e. Adding sorbitol and maltodextrine. f. Adding polydextrose, dissolved approximately 0.5-1 hour before the curdling. g. Addition of carragenine. h. Curdling of the jam at 68-74° Brix. 